Bacon holder



April 22, 1930. c, c, sm 1,755,413

BACON HOLDER Filed Sept. 10. 1928 Patented Apr. 22, 1930 UNITED STATES 1 O FI E CECIL 0. SMITH, or CHICAGO, ILLINOIS. assrsnon Toswmr & COMPANY, or CHICAGO, rumors, A CORPORATION or ILLINOIS BACON HOLDER.

Application filed September 10,1928. Serial No. 305,116.

This invention relates to the meat packing industry and especially to methods and means for the treatment of animal bellies or bacon. When bellies or slabs of bacon are smoked 5 there is a tendency for the lean side to contract, especially when skinned bellies are used, causing the belly to Warp or curl. As a result of such curling the appearance is less attractive, the slabs do not pack well, and moreover the bacon does not slice so well, especially in a machine, as when the slab lies flat.

Vhile there is some advantage in holding the meat flat while being smoked, the most important consideration is to have it fiat when ready for the market or for storage. Furthermore, holding it flat in the smoke house requires a much larger stock of restraining or flattening means than is necessary for mere subsequent straightening. It is best for market reasons also to minimize or avoid holder marks on'the finished product.

The main objects of this invention are to provide a simple and effective method and means for straightening or flattening out bellies or slabs of bacon after being smoked; to provide for holding such a slab fiat while it is eing sliced or until it has time to chill and becomes set in fiat condition, so that it may be packed or exhibited in this form. and may lie flat freely in a slicing machine after suc strightening; to provide for this with the least possible sign of holder marks; to provide such means adapted to hold bacon flat while it is being smoked and while being subsequently chilled; and to provide such a device of resilient character adapted for snap clip engagement when set.

An illustrative embodiment of this invention is shown in the accompanying drawings in which Figure 1 is a perspective view of a slab of skinned bacon straightened out fiat and so held by means of a lurality of clamps or holders embodying t is invention. It appears thus both durin and after smoking.

Fig. 2 is an end View of a slab of bacon showing its natural curled shape as it comes from the smoke house, when no means have been used to hold it fiat.

Fig. 3 is an end view illustrating how such a slab appears after being straightened out, and also thesllape of a slab in the smoke house when the clampsare in place during the smoking.

Fig. 4 is an end view of a clamp such as those shown in'Fixr. 1, the view being as from the right end of Fig. 6.

Fig. 5 is aside elevation of a clamp with a slab of curled bacon in place, as shown by dotted lines, ready to be straightened out.

Fig. 6- is a somewhat similar view but with the clamp setand with the bacon held straight. as in Fig. 1.

In the construction shown in the drawings, the clamp or clip is made of No. 8 gauge tinned and ten'ipered'steel-Wire and somewhat resembles a large safety pin. this clamp can be readily made by bending the wire over a form. The device comprises a straight back 1 with end pieces 2 and 3 at right-angles thereto, the swinging arm or pin part 4 being substantially an extension of one of the end members 2' with an outwardly turned spring loop 5 at the base of the pin part.- The outerend and the other end memer 3 is formed with a loop or segmental hook 6 to receive the free end 7 of the pin arm 4 when the clamp is set as illustrated in Figures 4 and 6.

In practicing this method on smoked meat the clamps are opened and slipped on over the 'ends' of a belly or slab of bacon 8, with the back 1 against the concave lean side and with the resilient bar 4 against the convex fat side. When the clamps are thus applied with the tip 7 held by the catch 6 the slab is thereby flattened out and so held until it sets in this form. The clamps are then removed and the bacon packed for storage or it may be sliced immediately. If desired the bacon may be sliced as soon as the clamps are applied.

house they are applied at once to the unsmoked bellies, the appearance being as in Figs. 1 and 6. Later, when the meat is removed from the smoke house the clamps are left on until the meat has been chilled and so set fiat, ready for market or storage, where- When these clamps are used in the smoke I-find that ulpon they are removed and applied to other s abs.

The results from using this clamp are that the meat packs better for storage and sh1pment; it looks neater and more attractive on sale; the belly lies more evenly on the table of the slicing machine, presenting less play while slicing than when badly warped or curved, and assuring more uniform slices. Another and most important result is that the slices from a straightened belly present a far better appearance than do those from bellies curved at varying degrees, especially in the visible packages now extensively used.

Although but one specific embodiment of this invention is herein shown and described, it is to be understood that some of the details of the construction shown and of the process described may be altered or omitted without de arting from the spirit of the invention as de ned by the following claims.

I claim:

1. A meat holding clamp comprising a bent wire structure including a straight back part with a pair of transverse ends extending to one side, one end being curved in part to form a hook and the other end being curved at its remote end and extended to form a pin part to engage said hook.

2. A baconcholding clamp comprising a straight back art, in combination with a resilient inwar 1y curved front part spaced therefrom and attached permanently thereto at one end and means on said back part to releasably engage and hold the opposite end of said front part when the latter is sprung inwardly.

Signed at Chicago this 12th day of July,

CECIL 0. SMITH. 

